The Relationship Between Food Taste and Food Leftovers (TKTP Diet Menu and High Fiber) in Inpatients at NU Tuban Hospital

Abstract

Indikator kerberhasilan pada pelayanan gizi yaitu banyaknya sisa makanan. Terdapat beberapa faktor yang mempengaruhi adanya sisa makanan salah satunya yaitu rasa makanan. Menurut hasil survei persentase sisa makanan di RS NU Tuban masih belum mencapai Standar Pelayanan Minimal. Tujuan Penelitian ini untuk mengetahui hubungan antara rasa makanan dengan sisa makanan (menu diet TKTP dan tinggi serat)  pada pasien rawat inap di RS NU Tuban. Metode penelitian analitic correlational dengan pendekatan waktu cross sectional. Populasi penelitian ini berjumlah 141 responden dengan sampel 104 pasien, ditentukan dengan teknik accidental sampling. Variabel independen rasa makanan, variabel dependen sisa makanan. Analisis penelitian menggunakan uji statistik correlations spearman. Hasil penelitian menunjukkan sebagian besar rasa makanan dalam kategori enak. Sedangkan untuk sisa makanan memiliki rata-rata 24,61%. Hasil uji statistik rasa makanan p-value = 0,620>0,05 menunjukkan tidak ada hubungan yang signifikan antara rasa makanan dengan sisa makanan. Kesimpulan dari penelitian ini bahwa banyaknya sisa makanan di RS NU Tuban tidak hanya disebabkan oleh rasa makanan yang disajikan. Namun terdapat faktor lain yang mempengaruhi sisa makanan pada pasien, seperti faktor patofisiologis, preferensi kesukaan pasien dan konsumsi makanan dari luar rumah sakit.

An indicator of success in nutritional services is the amount of leftover food. There are several factors that influence the presence of food waste, one of which is the taste of the food. According to survey results, the percentage of food waste at NU Tuban Hospital still has not reached the Minimum Service Standards. The aim of this study was to determine the relationship between food taste and food waste (TKTP diet menu and high fiber) in inpatients at NU Tuban Hospital. Correlational analytical research method with a cross-sectional time approach. The population of this study consisted of 141 respondents with a sample of 104 patients, determined using the Accidental Sampling technique. Independent variable is food taste, dependent variable is food waste. Research analysis uses the Spearman correlation statistical test. The research results show that most of the food tastes in the delicious category. Meanwhile, food waste has an average of 24.61%. The results of the food taste statistical test p-value = 0.620>0.05 show that there is no significant relationship between food taste and food waste. The conclusion from this research is that the large amount of food waste at NU Tuban Hospital is not only caused by the taste of the food served. However, there are other factors that influence food waste in patients, such as pathophysiological factors, patient preferences and consumption of food from outside the hospital.